Crock-Pot Barbecue Pineapple Chicken – awesome! So many things you can make – BBQ sandwiches, quesad… – http://pinterest.com/pin/25825397835660023/?s=3&m=wordpress
Weekend gives opportunity to have nice big breakfasts at home, and we rarely miss an opportunity in this house.
1 lb bulk sage sausage
2 yellow potatoes sliced thin
2 tbsp Kerrygold butter
7 oz cottage cheese
1 red pepper
2 c baby spinach
1 c shredded pepper jack cheese.
Brown sausage on the stove.
Add butter and sliced potatoes to a different pan and cook until fork tender.
Preheat oven to 350°.
In a separate bowl, combine all other ingredients except shredded cheese. When sausage is done add to the mixed ingredients.
Spray a glass baking dish with non stick cooking spray.
Line bottom with potatoes when cooked.
Pour the sausage mixture over potatoes and bake for 40 to 50 minutes, whenever eggs have set.
Top with shredded cheese and bake another 7 minutes to melt the cheese.
1 package chicken tenderloins or thin chicken breast
1/3 c melted butter
1/4 c heavy cream
1/8 to 1/4 c Mrs. Dash lemon pepper seasoning blend
Salt, pepper, parsley flakes to taste.
Preheat to 450°
Put chicken in a glass baking dish
Sprinkle with salt and pepper then sprinkle liberally with Lemon Pepper seasoning blend.
Melt butter, add heavy cream and whisk together.
Pour over chicken.
Sprinkle with more Lemon Pepper seasoning blend and parsley flakes. Bake 25-35 minutes until done through the thickest part of the meat.
Place 6-10 fresh asparagus spears in a pan with olive oil and minced garlic, salt and pepper.
Toss asparagus to coat and cook turning every few minutes for 4 minutes over medium heat.
Add 2 cage free brown eggs on top of the asparagus .
Top with shredded Dubliner cheese. About .7 ounces.
Cover and do not disturb for 4 minutes. Less if you want dippy eggs (sunny side up).
The eggs will cook the yolk almost all the way through for 4 minutes cook time.
Plate and serve with cracked pepper.
1 serving quinoa prepared as directed with chicken broth instead of water
1 package frozen broccoli prepared as directed
1/4 c cottage cheese
1/4 c skim milk
3/4 tsp basil pesto
1 tsp Panko breadcrumbs
1/2 c Dubliner cheese – shredded
Salt & pepper
Cook quinoa and broccoli as directed.
Mix cottage cheese, milk, egg, pesto and salt and pepper.
When broccoli is done mix cottage cheese mixture with it.
When quinoa is done mix with broccoli.
Add to a greased casserole dish.
Tip with the shredded cheese.
Bake at 350 ° for 30 minutes.
1 lb lean ground beef (grass fed)
4 tsp minced garlic
2 large eggs
Salt & pepper
2 bags frozen cauliflower
1 bag frozen peas
1 bag frozen carrots
Butter (real butter)
Dubliner cheese of desired
Place cauliflower in large pot with water to bring to a boil.
Meanwhile, add chopped shallot, olive oil and garlic to a pan sautée over medium heat until fragrant.
Add beef and salt and pepper and Italian seasoning.
Add 2 eggs when meat is half way browned.
When cauliflower boils, keep at a boil for 8-10 minutes until the florets fall apart with a fork.
When meat is browned, put into a greased casserole dish. Do not drain meat!
Layer frozen carrots and peas.
When cauliflower is ready, drain and mash adding salt, pepper, butter to your taste and a bit more minced garlic.
Top off the Shepard pie with mashed cauliflower.
Add dots of butter and paprika.
Bake at 350° for 35-40 minutes.
Serve warm. Add shredded Dubliner cheese is desired.
Paprika chicken with garlicky swiss chard and a side salad.
My dinner was full of greens and there are very little ingredients to this, but lots of flavor.
1 lb chicken tenderloins
Salt & pepper
1 bag frozen organic swiss chard
1 tbsp minced garlic
In a large pan with sides add whole chicken tenderloins and olive oil, paprika to coat, salt & pepper. Cook on medium heat approximately 5-7 minutes.
Turn tenderloins over cover with paprika and salt & pepper cook an additional 5-7 minutes.
Add bag of frozen kale and garlic.
Cover and cook another 5- 7 minutes.
Once the Swiss chard is wilted and all the flavors have married, it’s done!
For my side salad I made a simple vinegarette with balsamic, dijon mustard and vinegar.